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Flexible Pouch Packaging

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Posted 14 September 2017 - 02:21 AM



Would like to askthe type of packaging material normally used for following products: 


1. Sauce, jams and fillings

pH 3.5 to 6.5.

Shelf life : 1 year

Hot filled process involved.


2. Powdered products 

Products ranging from spices to premix (vegetable base)

Shelf life: 1 year


3. Pickled products


Hoping someone can enlighten me with a suitable packaging material which provide good barrier for moisture, flavour, oxygen and colour. 


Thanks in advance :)

#2 Gerard H.

Gerard H.

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Posted 21 September 2017 - 11:53 AM

Dear JCSL,


For your study to find the right packaging, it might be interesting to contact different suppliers. They can supply you with samples and specs.


If you choose a metallized film, please note, that this can have an influence on the way you perform your metal detection.


In a second step, you can setup line tests and shelflife tests, to see which type is the best for your product and process.


Kind regards,


Gerard Heerkens

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